rumps aside

Hello. So tonight's dinner - if you call a meal at 5pm supper - was greatly anticipated by the two of us. Every night this week, we would contemplate cooking up that beautiful rump we had recently purchased, yet could not visualise the complete meal. Upon the conception of a luxurious and creamy blue cheese sauce yesterday, our souls were set, and the plan for steak night was in motion. 

This delish combination was fairly quick to cook up - it probably took us about 30 minutes to create, including the preparation time. We were ever so delighted to discover that our steaks were indeed cooked to perfection - soft, juicy and pink on the inside. We devoured our satisfyingly rich portions with a side of avocado, and decided to save our prepared side salad for tomorrow's lunch - it wasn't a hard decision to make, at all. 

Anyhoo, below lies the recipe to our non-studenty student dinner.

simple pan-fried rump 

with a decadent blue cheese sauce 

[serves 2]

500g rump steak

1 tablespoon butter

1/2 teaspoon crushed garlic

40g blue cheese

150ml fresh cream

1 teaspoon arrowroot powder 

(if you aren't carb-conscious, you can use cornflour)

1 twig rosemary

slice the steak into two equal portions

mix the arrowroot powder with a little bit of cold water and stir until combined (set this aside for later)

in a hot pan fry the garlic in the butter for about 5 minutes

fry the meat in the garlic butter, to your preference

(it took us about 5 minutes on each side to cook them medium-rare)

season the steaks with a decent amount of salt and ground black pepper

set the steaks aside 

keep the cooking juices in the pan and add the cream and rosemary 

when the cream starts to bubble, add the blue cheese and stir until fully combined

add the arrowroot liquid and stir the sauce quickly until it acquires a smooth consistency

(the arrowroot thickens liquids a lot faster than cornflour)

pour the sauce over your hopefully still warm steaks and quickly tuck into your meal

happy fooding!